Skip to comments.Libido linked to love of chocolate
Posted on 11/14/2004 7:20:36 PM PST by FairOpinion
WOMEN have compared chocolate to sex for decades. Now doctors have discovered a scientific link between the two.
According to Italian researchers, women who eat chocolate regularly had the highest levels of desire, arousal and satisfaction from sex. But for men, the findings of a British study were not so good.
In the chocolate/sex study, urologists from Milan's San Raffaele hospital questioned 163 women about their consumption of chocolate and their sexual fulfilment.
"Women who have a daily intake of chocolate showed higher levels of desire than women who did not have this habit," the study found. "Chocolate can have a positive physiological impact on a woman's sexuality."
Dr Andrea Salonia, author of the study - funded by a university, not by the confectionery industry - said women who had a low libido could become more amorous after eating chocolate.
She believes chocolate could be particularly medicinal for women who shun sex because they are suffering from premenstrual tension.
"Chocolate is not like a food, it's like a drug," Dr Salonia said. "Women who suffer mood swings as a result of their menstrual cycle may also suffer a dip in their sexual function. I strongly believe eating chocolate may improve their sexual function."
The research also looked at smoking and coffee consumption, but found no links with sexual enjoyment. From The Sunday Times of London
Maybe a little mutual respect will result in a little more mutual pleasure........
Try calling her something more affectionate than 'old lady,' treating her right, and see what happens......
Oh......and don't forget the chocolate. ;o)
I have some chocolate every day.
I like chocolate.
Forget what I just said.
Get married. Don't believe the junk you see on TV. Married folks have MUCH more fun.
I love chocolate, but if I eat enough to satisfy the craving, I'll have to put up with mild acne. Bummer. :-( Moderation just doesn't work with chocolate!
The best stuff I've had is an Icelandic 'cooking' chocolate which is unassumingly wrapped in dull white paper. It's very dark yet quite sweet, with an high cocoa butter content. I think they use it to make hot chocolate. I'd drop a square (it's divided in a grid similar to a Hershey bar) into my coffee, and it would dissolve in an instant. Good stuff right out of the package. Too good.
Being a 'cooking' chocolate, my stash would be stored with my other baking supplies. Conveniently, noone else in the house would find it. Heh.
LOL.....Kewl........whats the brand name ? Where can I buy some to try ?
I wish I had saved a wrapper. It was all in Icelandic.
Where can I buy some to try ?
Iceland, of course! :-)
Do you have to send for it from Iceland?
**off to buy some Hershey stock.....**
Whew....! (wipes forehead)
We love a 4 oz. really dark chocolate bar, bittersweet, melted on low in the micro, stir in about a tbsp. of butter (very gently warmed again) and several tbsp.s of 1/2&1/2 stirred in (gently warmed again) and then add 3/4 tsp. of vanilla. Be very careful that when you warm it up you do it gently so as to not burn it at about power 4. You can add a little more 1/2&1/2 if you want it thinner and then pour it over Haagen-dazs ice cream. We use Ghirardelli Chocolate. This is a really heavenly sundae. It is not easy to make as to get it so it just melts but doesn't burn at all but the effort is well worth it. Mmmmmmmm:>)
Just my luck. My Wife's allergic to chocolate.
Dark chocolate is the most beneficial for health...
I've gotta spend more time hanging outside of See Candies in Downtown Seattle to find "Miss Right Now."
I actually dislike most chocolate, and do not find it appealing. However, when I do eat chocolate, it is almost always Scharffenberger bittersweet (70% cacao -- quite dark), which is on a completely different planet flavor-wise from anything else I've ever tasted. If all chocolate tasted like the Scharffenberger, I might actually claim to like chocolate.
Most generic chocolate, like Hershey's, tastes lousy to me -- I can't eat it. In some ways, that might be a blessing in disguise...
Have you tried Scharffenberger? I much prefer it to Ghiradelli, and both are local to me. I think Scharffenberger is what chocolate was supposed to taste like before we processed and genericized the hell out of it.
While my experience is not remotely exhaustive, I actually find American chocolate to be a bit better than European, which seems to be primarily a function of ingredient quality.
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